Saturday, August 24, 2013

Ginger-Ale Glazed Carrots

I'm not a huge fan of using soda pop in cooking. But I'm not a huge fan of cooked carrots, so if a little ginger ale may get me to eat my vegetables, it might be a worthwhile compromise.

1 lb carrots
2 Tbls butter
pinch salt
1 C ginger ale 
½ tsp chili powder
1 Tbls chopped fresh parsley leaves

Peel carrots, slice ¼" thick on the bias. Combine the carrots, butter, salt and ginger ale in a saute pan over medium heat. Cover; bring to a simmer. Once simmering, remove lid, stir, and reduce heat to low. Cover again and cook 5 minutes. Remove the lid, add the chili powder. Increase eat to high. Cook, tossing occasionally, until ginger ale is reduced to a glaze (about 4 or 5 minutes). Serve immediately, sprinkled with chopped parsley.

1 comment:

Diane Scott said...

Okay, you know me and stand-alone carrots aren't really good friends..but I hadn't checked the blog for a week or so and when I spotted the Monkey Bites I just had to comment. You can bring those to my house any day :). Mom